Chicken fillet - 2 pcs.
Spinach - 1 bunch
Ground nutmeg - 1/2 tsp
Olive oil - 2 tbsp
Cilantro - 1 bunch (leaves separate from stems)
Mint - 1 bunch (leaves separated from stems)
Green onions - 1 bunch
Curry - 1/2 tsp
Directions:
Chicken fillet put to saucepan, pour 4 cups of boiling water, put on medium heat. Cook 15 minutes, removing foam. Take out chicken and strain broth.
Slice chicken into small pieces and fry in oil until golden brown. Put spinach, green onions and leaves in a blender, add curry, nutmeg, 2 tbsp of soup and blend them.
Bring soup to boil, pour mix of greens, add chicken meat and cook for 2 minutes.
Pour cooked soup in bowls and garnish with lemon slices.
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Number of servings - 4
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